Pork recipes

using: dijon mustard

99 PORK recipes

Grilled Garlic and Lime Pork Tenderloin with Onion Marmalade

Grilled Garlic & Lime Pork Tenderloin with Onion Marmalade

Absolutely delicious in every way. The lime and garlic marinade works it's wonders and permeated the loin wonderfully. (We marinaded for two days :) The onion marmelade paired perfectly, it actually tasted like apples and everything was easy to prepare.

Pork Tenderloin Diane

Juicy tender pork medallions served with classic French steak Diane sauce for pork tenderloin. This quick and easy pork tenderloin recipe is ready in about 15 minutes flat.

Double Crunchy Baked Pork Chops

It's not the double-down, but it's as close as you can get! The ultimate crunch and moistest lean pork chops you will ever experience.

Pork Tenderloin in Thyme White Wine Cream Sauce

Perfectly cooked juicy pork tenderloin marinated in mustard and thyme served with a white wine cream sauce. This sauce is perfect for the pork and any sides such as steamed potatoes and carrots.

Quick Crispy Pork Chops

A crispy not soggy coating highlights this quick and easy rendition of pan-fried pork chops.

Pork Tenderloin Baked in White Wine, Cream Sauce, And Thyme

This savory dish is perfect for a special dinner for two. Goes well with a fresh loaf of garlic bread!

Honey Dijon Glazed Pork Chops

Low-fat, super lean pork loin chops, glazed with tangy and sweet honey Dijon sauce and baked until perfect.

Slow Cooker Pork Chop And Potatoes in Mustard Sauce

Give your pork chops a friend with this easy to follow crockpot recipe that will earn a spot in your cookbook.

German Cabbage Rolls (Kohlrouladen) - traditional

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.